How to cook
Clean the eggplant well, remove its stem and cut it in 2. Scoop out its insides and salt it. Leave it to drain of its liquid.
Chop the insides finely and leave them to drain as well, then mix them with the pressed garlic clove, processed cheese, cream cheese and finely chopped bacon.
Smear the eggplant boats with olive oil and distribute the filling in them. Chop the tomato into slices and cover the stuffed eggplant. Bake in a preheated 428°F (220 °C) oven for 30 min.
Take them out and cover with finely grated cheese. Bake another 15 min. Before serving, sprinkle with finely chopped dill.